Fried Chicken

Ingredients

• 2 lb Chicken Pieces (Bone‑in, skin‑on thighs and drumsticks)
• 1 cup Buttermilk (Full‑fat for best flavor)
• 0.25 cup Pickle Juice (From dill pickles, adds tang)
• 2 tbsp Hot Sauce (Your favorite hot sauce, adjust for heat)
• 1 tbsp Granulated Sugar (Balances acidity)
• 1 tsp Kosher Salt (Seasoning for brine)
• 1 tsp Black Pepper (Freshly ground)
• 1 tsp Garlic Powder (Adds depth to dredge)
• 1 tsp Paprika (Smoky flavor for coating)
• 2 cup All-Purpose Flour (Sifted, for dredging)
• 2 cup Vegetable Oil (High smoke‑point oil for deep frying)

Instructions

1. Make the Brine

   In a large mixing bowl whisk together buttermilk, pickle juice, hot sauce, sugar, and 1 tsp kosher salt until fully dissolved.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken pieces to the brine, ensuring they are fully submerged. Transfer the bowl to a zip‑top bag, seal, and refrigerate for at least 30 minutes (up to overnight for more flavor).

   Time: PT30M

   Temperature: 4°C

3. Prepare the Dredge

   In a shallow dish combine sifted flour, garlic powder, paprika, black pepper, and a pinch of salt. Mix well.

   Time: PT5M

4. Dredge the Chicken

   Remove chicken from the brine, letting excess drip off. Dredge each piece in the seasoned flour, pressing lightly to adhere. Shake off any excess flour and place on a plate.

   Time: PT5M

5. Heat the Oil

   Pour vegetable oil into the skillet to a depth of about 1‑1.5 inches. Heat over medium‑high until the oil reaches 350°F (175°C). Use the thermometer to check.

   Time: PT5M

   Temperature: 350°F

6. Fry the Chicken

   Working in batches, carefully lower 2‑3 pieces into the hot oil. Fry for 6‑8 minutes per side, or until the coating is deep golden‑brown and the internal temperature hits 165°F (74°C).

   Time: PT15M

   Temperature: 350°F

7. Rest and Serve

   Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

30g

Fat

25g

Fiber

1g